{"id":30428,"date":"2017-05-03T12:00:51","date_gmt":"2017-05-03T16:00:51","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30428"},"modified":"2019-06-27T13:25:19","modified_gmt":"2019-06-27T17:25:19","slug":"planet-cheese-bouncing-back","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-bouncing-back\/","title":{"rendered":"Planet Cheese: Bouncing Back"},"content":{"rendered":"

\"Planet<\/a>
\nPlanet Cheese<\/strong><\/a> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award\u2013winning journalist Janet Fletcher writes <\/em>Planet Cheese from her home in Napa Valley. Janet is the author of <\/em>Cheese & Wine, <\/em>Cheese & Beer, and <\/em>The Cheese Course and an occasional contributor to <\/em>culture<\/strong>. Visit <\/em>janetfletcher.com<\/a> to sign up for <\/em>Planet Cheese and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n

\n

Thank you, cheese fans, for keeping the faith. You get it. You haven\u2019t abandoned raw-milk cheeses despite the recent tragic incident<\/a> traced to Vulto Creamery. Raw-milk cheesemakers like John Shuman at Cascadia Creamery<\/a> feared a sales plunge, but it hasn\u2019t materialized. You didn\u2019t panic. Reassured, Shuman has resumed production of Sawtooth (above) after a self-imposed pause. That has to be a relief for this small family business and it\u2019s welcome news for us. When a cheese this good is a casualty, everyone loses.<\/p>\n

John and Marci Shuman operate Cascadia Creamery in the tiny burg of Trout Lake in southern Washington, a longtime dairy area. Their milk comes from a nearby dairy that has been certified organic for decades. The cows are grass-fed heirloom breeds with A2 genetics<\/a>; some studies suggest that A2 milk is more digestible, although I don\u2019t know if that benefit extends to cheese made from A2 milk.<\/p>\n

\n
\"Shuman

Shuman with Cascadia Creamery Cloud Cap<\/small><\/small><\/em><\/p><\/div>\n<\/div>\n

Shuman makes only raw-milk cheeses and matures most of them inside a natural lava-tube cave, part of a network of underground caves in this volcanic area. The cool, steady temperature and humidity and gentle airflow are just what cheese wants, as Europe’s long tradition of cave aging confirms. But of course, the FDA does not see things that way. An aging room must have cleanable walls and a floor drain.<\/p>\n

Shuman modified the cave to pass muster, and he also pipes some of that cave air into an above-ground aging room, where the 4\u00bd-pound Sawtooth spends two months. Over that time, it receives regular brine washings to develop a damp, flesh-colored rind and a beefy, yeasty aroma.<\/p>\n

Resembling a French Saint-Nectaire<\/a>, Sawtooth has a semisoft butter-colored interior with many tiny openings. The rind is thin and edible, the texture fudgy, the aroma like proofing yeast. Fans of super-stinky cheeses may find Sawtooth too tame; I consider it balanced, perfectly salted and easy to like, the sort of cheese that calls for dark bread and some sliced sweet onion. Open a yeasty Belgian-style beer, like Russian River Brewing\u2019s Redemption, and there\u2019s lunch.<\/p>\n

Because of the production slowdown, some distributors have a temporary supply gap. Shuman expects to release a new batch of Sawtooth next week. In California, look for it at Milk Farm<\/a> and Vagabond Cheese<\/a> in Los Angeles; Oxbow Cheese Merchant<\/a> in Napa; Venissimo Cheese<\/a> in the San Diego area; and Whole Foods<\/a> Harrison Street in San Francisco. On the East Coast, check Di Bruno Bros<\/a> in Philadelphia; Eataly<\/a> and Lucy’s Whey<\/a> in Manhattan; Fairfield Cheese<\/a>, Greenwich Cheese<\/a> and Darien Cheese<\/a> in Connecticut; The Wine Source<\/a> in Baltimore; Provisions<\/a> in Northampton, MA; and Whole Foods Northeast region. Check Cascadia Creamery’s website for other locations<\/a>.  <\/p>\n

\n
\n
\n

 <\/h1>\n

<\/center>
<\/center>\"Planet<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The raw-milk Sawtooth cheese is back in production at Cascadia Creamery<\/p>\n","protected":false},"author":85,"featured_media":30429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[15293,15301,8758,932,15299,15300,1131,15292,9518,15294,15296,14850,1132,15303,4019,4092,15302,15295,15297,15298,15291,3719,3508],"coauthors":[305],"class_list":["post-30428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cascadian-creamery","tag-darien-cheese","tag-di-bruno-bros","tag-eataly","tag-fairfield-cheese","tag-greenwich-cheese","tag-janet-fletcher","tag-john-shuman","tag-lucys-whey","tag-marci-shuman","tag-milk-farm","tag-oxbow-cheese-merchant","tag-planet-cheese","tag-provisions","tag-saint-nectaire","tag-sawtooth","tag-the-wine-source","tag-trout-lake","tag-vagabond-cheese","tag-venissimo-cheese","tag-vulto-creamery","tag-washington","tag-whole-foods"],"acf":[],"yoast_head":"\nPlanet Cheese: Bouncing Back - 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